Project Description

Serves about six people

Recipe Ingredients:

  • 2 Tablespoons olive oil + 4 teaspoons olive oil

  • 1 large onion, peeled and chopped

  • 4 small carrots, peeled and sliced

  • 3 stalk celery chopped (make sure you use the leaves of the celery for extra flavor)

  • 5 cloves garlic, peeled and minced

  • 3 Tablespoons fresh parsley, chopped

  • 3 Tablespoons fresh basil, chopped

  • 1 14.5 ounce can of diced tomatoes

  • 2 ¼ cups dried cranberry beans (borlotti beans)

  • 8 cups water

  • 1 bay leaf

  • 3 fresh sage leaves, chopped

  • Salt and pepper to taste

Instructions

Heat the 2 Tablespoons of oil in a skillet and over medium heat, cook the onion, celery, carrots and garlic until the onion is soft. Add the parsley and basil.

Sort and rinse the beans and add them to the pressure cooker with 8 cups of water and 4 teaspoons of olive oil. Add the onion mixture to the beans with the bay leaf, sage and tomatoes. Close the lid and set the manual time to 60 minutes on the cooker. After beans are cooked, add salt and pepper to taste.

If you want to cook this on the stove, soak the beans overnight, rinse them and add them to a stock pot and follow the directions above except for the pressure cooker directions. Cook on the stove on medium-low heat for approximately 1 ½ hours or until beans are soft.

Enjoy!